How to make southern style gumbo

Recipe, shortly

Good morning. Good morning, family. Yeah. Well, usually we don’t say good morning, but y’all, it is morning. Yes, it is. It’s still It’s still in the A.M. Yes, it is. And Sister Pam’s over here in the house. And your a sweet uh sister, uh, auntie and cousin. She’s in the house. And friend, she is in the house. And we are having us a cup of Joe this morning. Cheers. It’s good. Love it. We’re having us a cup of Joe. So, we have a recipe for you today. And the recipe what we have, look, when it start to get like the fall, I’m ready to start cooking. Fall is my best time to cook because it’s not hot. But here in hot Atlanta, it’s still been running in the 70s, the 80s. So, I don’t know how what’s the weather. It’s a little cool this morning, but it’s I love it this morning. Oh, she love crispiness. And so, um um uh but how many degrees is it here? I’m not sure. It’s in the 60s. I know. Last month looking was 67, I think. Well, 67 now and and 98 this evening. But anyway, y’all y’all, it’s a a cris a fall looking day because I haven’t been out. Sister S sister have. So, a Chris fall looking day. And this is a perfect day to make some gumbo. Y’all, we’re going to make us some delicious gumbo. And I’m not going to say it’s New Orleans style. It’s anybody style gumbo. Uh uh is my style, which is southern style, the way I like to make it. And we’re going to make some gumbo. And you know um um you can make the seafood gumbo with all the seafoods in it and and that’s good which I do that but I haven’t made it in a good while but a big pot of gumbo and you know you can go buy uh this um sister was telling me about it yesterday. I said I don’t want that. It’s a gumbo. It’s got every got little octopus in there. Got all kind of I guess that is the alligator. I guess it’s got that’s the real gumbo. But no, not for me. I shall pass on that. Yes, I shall. Me too. So, I don’t know what I’m eating. I don’t know what’s in them little bags and stuff. You got to wash that stuff off. Anyway, so we’re going to do a mixture. We’re going to do some seafood. We’re going to do uh we’re going to do some sausage. We’re going to do some chicken. So, we’re going to put all our gumbo together. You know, a lot of people, you know, uh uh they if they going to make um uh gumbo, they going to make either the the chicken and sausage or either the seafood, but we going to combine it together and it’s going to be good. So, we’re going to make gumbo our way. Gumbo is is simple and easy. All it is is a r, which is flour oil, and it’s real easy to make. So, don’t be intimidated about how to make gumbo and all that. I’m going to show you a simple way that you can make it. I have a special pot. It’s a old pot. Don’t y’all laugh at my pot. Well, you know, the old pot is is the best ones, though. You know why I like to make gumbo in that pot? Why? I call it O yellow. O yellow. It’s about the bottom of it is about that thick and u so it can sustain a lot of heat. Okay. And and everything and nothing rarely if something burning old yellow you just letting it burn. So we going to get old we going to get old yellow out and uh we keep her in the garage cuz she big and she about that big. And so um it’s a old time pot. So, we’re going to use that to make our gumbo. And we’re going to make our rue. Uh, and we’re going to fry our sausages. And we have some chicken thighs. You can use chicken breasts or uh chicken thigh. And we’re going to sear our meats before putting it in. And we have shrimp. We have sausage. And we have two I think two clusters of crab leg. You know, the the little bitty cluster. Y’all, we we didn’t we didn’t buy them big cluster. We could afford that. But it’s just two little clusters. Yeah. So, I’m going to put them in there for the flavoring. We can know on that. Yes, we can. It’s going to be delicious. Yes, we love gumbo. I love gumbo. Yes, we love gumbo. So, we already got our rice on, y’all. We have We have rice. We have our rice in the oven. I I think I I Well, I did a video on how we cook our rice in the oven. Full foolproof rice. That’s the best way to cook it. And I’m going to make some rice in the oven. And it’s going to taste not today, but it’s going to taste like fried rice, but I’m going to make it inside of the oven. Yes, I am. So, we already got our rice done. So we can go ahead and and cook. We have it in the oven. It don’t take that long to cook it. So we going to go ahead and get our um meat seared just a little bit. But I don’t like to just put chicken and don’t cook the chicken in the gumbo, you know. I like to sear everything. I’m searing the sausage. I’m searing everything. I’m even going to sear the shrimp a little bit. Mama T like her stuff cooked cuz she did not want to get sick. Okay. Been there, done that. Had food poisoning. So been there, done that. So we got to do things in decent and in order. And we got to do things to where nobody would would get sick. You know, we don’t want to make a big cesspool and get sick of this cesspool gumbo. So, we got to do this thing right. So, it’s going to be easy, y’all. Nothing hard. And we got our vegetables. We got our celery, our bell pepper, plenty, plenty, plenty of onions. And, you know, we’re going to chop that up real real fine. And we and make our root. And we’re going to make our gumbo. And it’s going to be nice and not too thick, but it’s going to be nice. And you we’re going to sit here and have a bite with you. And we gonna pour that over some rice and we gonna be good. And sister Pam gonna get some and then she gonna run home. You already know. Kick her shoes off. What? Oh, forgive. Forgive us, Lord. We know not what we doing. I’m sorry, y’all. Let’s pray. Oh, Father God, look. Father God, in the name of Jesus, God, we just thank you. We praise you. We worship you. We magnify you. We glorify you, God. You are worthy to be praised. Thanking you for life, health, and strength. thanking you for what you have done and what you’re going to do. Thank you for our precious sisters and brothers, nieces and nephews and cousin. God, we ask you, Father God, to touch each and every one of them. God, touch them and meet them at their needs or finances or health. God, we ask you to meet them at their knees, God. Depression, oppression, Father God, we ask you to touch them right now in the name of Jesus. And God, we thank you for your protection. God, we are prayingh for protection over our schools, our churches. We are asking you God to protect people that’s gathering in in big venues or whatever. We asking for protection right now in Jesus’ name. God bless uh anybody who has aging parents and they are taking care of their beautiful aging parent and we asking you to bless children with special need. God we just thank you father God for everything you have done for us in Jesus name. And y’all, I u when I say parents with people with parents with um uh disabilities, you know, I I like to pray for them because I know what I went through and I need to pray. And then special needs children. We watched a movie. So I think it’s on it’s on YouTube. I’m going to tell you about it. The name of the movie is Jewel. Jewel, right? Jewels. Jewel. U so watch that movie. It’s on um let me see. It’s on um what I say. No, not No, it’s on YouTube. It’s on YouTube. And um uh it’s about um um a child that has um Down syndrome and you know how her mother kind of neglected the other kids and just focus on her for all those years and then she’s finally beginning to you know let go and let the little girl have her life. So uh so watch that. That’s a good uh uh human entry story and uh it’s a it’s a powerful story and Farah Foster is playing in that. So y’all go watch you and also y’all we have a wonderful uh friend Did I We have a wonderful friend that made a wonderful suggestion and so y’all send y’all recipes in and I’ll give y’all my email address. Uh but it’s it’s it’s Old Folks Farm73. Hi, Old Folks Farm73. God bless you, honey. God bless you. God bless you. And thank you for your suggestion. So, she was saying that she think it would be and she said it’s only a suggestion. She said, but she think it’ll be nice or a he. I think it’s a he or a she, but whatever. I love you. uh uh that that I solicit recipes from the MTS crew and then we make the recipes and test them out and then let y’all know what what Sister Pam and I think about the recipe. So, if y’all want us to list any of y’all old old family recipes or whatever we I don’t mind doing that. And thank you old old oats. No, it’s not old folks farm. I’m sorry. It’s old old oats farm. I said I say old folk. I don’t you I ain’t talking about nobody because we right there. But uh Old Oats Farm 73, God bless you and I thank you for making this suggestion. That’s what I like y’all. If y’all have any suggestions for us, please let us know. Let us know. So if y’all have any recipes that you want Sister Pam and I to try, as long as it’s not a a buying a $200 steak, we good. So, um, uh, send it to Mama T Speaks. That’s M A M A T. Don’t separate it. Speaks. S P E A Ks atgmail.com. Send me your recipes and I will look over the recipes and if we decide to, if I, you know, do y’all recipe, I’m going to shout y’all out and I’m going to let you know how we like it. You want us to be honest, right? Yeah, that’s true. Come on, send them in. Come on, send them in. Send them in. And so, uh, Old Oak Oats Farm said she have a recipe that, uh, that she will send. And she said she love my attitude. I love you, too. So, go ahead and send it. And then your recipe will be the first one I try. So, don’t forget. So, I’m going to attach our email at the bottom of this video. So, you’ll be able to uh uh email me and just send it, send it, send it, and then we’ll we’ll try your recipe. So y’all start sending them recipes in and we’ll try them one, you know, try them one by one. It’s one recipe that please don’t send in cuz I don’t like it. And that’s the water pie. Water pie. It’s They got a pie they call a water pie. I ain’t never heard of it. I was going to make that then I’m like, “No, no, I’m not going to make no water pie.” I never heard of that. Well, you know, if I I saw it and I considered it, but I’m like, “No, I’m I’m just not going to do that.” But y’all send me your recipes. You know, maybe your grandmama, your mima, your big mommy, your nana, your uh uh whoever, you know, maybe have a recipe that you want to see again or whatever. Just send it in and then we will make the recipe and we will shout your name out and I’m going to tell you how I like it and what I think about the recipe. Okay. Okay. It’s cake time, too, y’all. So, if y’all want to send any cake recipes in or whatever, you know, send them in. So, let us go ahead and get this wonderful, wonderful, wonderful uh gumbo going. And and and if this is too much talking for you all, slide to the to the right. Slide to the right. And slide to the right, slide to the left, and then go beyond this talking as y’all say, go beyond it. Say go right to the recipe and right to the finish line. Okay? I would really would appreciate that. Let’s go ahead and get it started. Okay, family. We pretty much got everything prepped for our gumbo. So, we have shrimp and the shrimp were already de vained. Hallelu. Uh, we have some crab legs that I had in the freezer. All this stuff, y’all, I had in the freezer. All but the chicken thighs. So, we have some crab legs we just going to throw over in there for flavor. I love that flavor that that uh shell give off in this with those crab legs. We have sausages, chicken thighs, uh red pepper, green pepper, celery, onions, and this is everything that I am putting in my gumbo. Okay. So, what I did, you know, I like to mix everything up. So, when I get ready to uh uh just sear my chicken and my shrimp, I’ll use a little bit of this. But this is my season. This is everything that I’m going to use for my gumbo. Okay. We also have salt and pepper. All right. Okay, family. I made some stock out of the shrimp shell. Y’all, this is the best thing to put in your gumbo or if you want to make maybe um a seafood soup or any kind of seafood dish where you’re required to have liquids, these are Don’t throw your shells away. Put them in a a plastic bag, wash them, put them in a plastic bag, and put them in your freezer. Make you some stock out of them. So, we’re going to use this uh this stock. Now, the best way to do, put your little oil in your pan and then put your uh shells in there and saute them like that. But I didn’t. I just added my water. I add an onion and um some celery. I’m just going to let this cook for about 30 minutes and it’ll be ready. And we’re going to use the use the stock. Okay. So, that’s the these are the shells from the shrimp. Okay, family. So, we’re going in with um our uh chicken. We’re going to season our chicken. And I put about a half a teaspoon of adobo. And I put some u smoked paprika in and uh some garlic powder. And we’re just going to sear this chicken on top of the stove. And get this out of the way so it can cool. And we go ahead and uh cut it up. So, these are uh chicken thighs, boneless chicken thighs. So, let’s go ahead and take these to the stove. Okay, MTS crew. So, I put the same seasoning on the chicken. I put it I’m put I put it on the shrimp. So, sister, change gloves and we’re going to go ahead and get this mixed up. And we just going to sear the uh shrimp just a little bit. Just give them a little she uh sear. Okay. All right. So, after we finish the chicken, then we’ll go in with our shrimp. So y’all, we’re just going to put this chicken slightly on each side and we’re going to put it um on our draining pan and let any oil drain away from it. Okay, family. In this same oil, we’re going to just brown our sausages just a little bit. Okay, family. We’re in with our shrimp. And this is just half of the shrimp. And we’re going to turn these over and these will be ready. Okay, family. So, we’re going to go ahead and start sautéing all our vegetables in this same oil. [Music] I’m going to get all our vegetables sauteed and we’re going to set this to to the side and we’re going to start making our r. We have our chicken, our sausages, and our shrimp sauteed. Okay y’all, we got our trinity in there. So, we’re going to go ahead and sauté this down. And so, everything is ready, you know, sauteed for this uh delicious gumbo. And so, if you notice, we use the same oil that we cooked everything in. All of it going the same way. So, we use the same oil we cooked everything in. And so, we’re going to go ahead and get this sauteed down. Okay, family. Our stock is ready. It has been uh strained. It looks really rich and this is going to be delicious in our gumbo. Okay, family. We got a heaping tablespoon full of garlic. You can use your fresh garlic, but I’m going to use what we have, and that’s the minced garlic. I’m going to use my minced garlic up. I um um I always buy fresh garlic and and most of the time I let it get old, so but I still use it anyway. So, uh, we put our garlic in and our, um, trinity is, uh, doing fine. And we’re going to get ready to turn this off and start on our R. Now, the R, you can’t walk away from it. So, it going to take you about 30 minutes, 30 to 45 minutes really to get that R like you want to. I like a a darker R because when you put like your broth and all that stuff, it’s going to lighten up anyway. So, it’s going to take a minute to do the R. And now for the roof. Tricky about the R. It all depends on how much you’re going to make, how big your pot is. And I’ll show y’all my my old pot or old yellow. I’ll show you old yellow. So, this right here is coming along just fine. All those flavors are maring together. Smells good. Now, you don’t put any I don’t put any seasoning in here because this is going to get quite enough seasoning when we get ready to uh put it uh in our uh pot cuz you know I made my seasoning up already. So, you don’t want to overseason um this at all. So, this is fine. So, you got that that uh um chicken seasoning in here. You got your shrimp and your sausage. So, this is going to be fine. This right here is uh southern style or Georgia style my style uh gumbo gonna be delicious. Sister sister way with her plate already. Oh yeah. Okay. And Boo Boo wait. Look y’all take the smell. Look y’all. Boo was in here a few minutes ago now. He know he supposed to be doing something else. He in here standing watching. He can’t wait cuz he love gumbo. My family love gumbo. I don’t make it a lot. I remember one time I made some gumbo y’all. And um I had I made so much of it. Um they used to have those party rental stores and when I used to do weddings, I would always go rent my arches or whatever I needed. And so I found out that you can rent those big pots. I had to rent a pot to make this gumbo. Uh and the gumbo uh we paid good money for we had only seafood and y’all it was so so good. So I made so much gumbo I had to rent a pot, a huge pot and the paddle that goes with the pot. And then I had to stand up on a step stool and make this gumbo. But you talking about good. That was some of the best gumbo you could ever taste. Okay. So, let’s go ahead and uh uh remove this from the fire. I mean, I said from the fire. This is not a This is not a gas stove. Okay. Okay, family. Here is our chicken. And since it’s going to cut this chicken up in cubes, here’s our shrimp. Just sauteed. It’s still raw. Just sauteed a little bit. And there’s our sausage. We’re not going to use a whole lot of sausage. And of course, there is our crab leg. So, we’re going to go ahead and start on the R. We have our vegetables ready. And so, we’re going to go ahead and get this done, y’all. Delicious. Delicious gumbo. Okay, family. This is old yellow um gumbo pot. So, okay, family. So, we have about a half a half a cup of oil in here. All depends on how much r you would like, but I’m going in with about a half cup of flour. Let’s go in. Now, this right here, you have got to stick with it with everything that’s in you. You have got to stick with it. Let’s go ahead and get these little lumps out. And I’ll bring you back to see how it looks once it’s good and smooth. Okay, family. We have our R going. And right now I’m just kind of getting any lumps out or whatever any lumps or clumps in it. Get it out. And so this is going to be a process. Slow and steady. Slow and steady. Do not have your um pot pan, whatever you’re making your R in, do not have it at a real real high temperature. Now you can make r on the inside of the oven, but it takes longer. So uh do not have your pan uh so hot that it’s going to scotch or burn. Do not walk away. Stay with it. If your arm get tired, get somebody else to stir for you for you. So, but just stay with it because we don’t want this to burn. We want a rich dark color and then that’s when it’s ready. So, I have this on like a medium a medium. So, I’m just going to go ahead and continue until our ru become the color that I want. Go ahead. Okay. Okay y’all, we still going here. Just keep stirring. Just don’t let this don’t let it stick and don’t let it burn because burnt uh r is terrible. It makes your whole gumbo terrible. So, just keep stirring. It’s starting to turn like a cream color. And make sure you keep that bottom scraped. Okay. Okay, family. It’s getting there. Let’s keep going. I had booster stir stir some for I’m going go ahead and stir some more. Okay, it’s getting there. Just make sure you stir all around and make sure that the bottom of your pan is not sticking. You don’t want any brown flakes where it’s where it had stuck at the bottom. No, we don’t want that. We want it smooth just like this. Okay, y’all. It’s getting there. We want it much darker than this. So, continue to stir. Stir on, y’all. Stir on. Okay. Never stop stirring. Just keep going. It’s just about there. a little darker. Okay, y’all. This is about how dark I want my R. So, we’re going to get ready to go ahead and put these vegetables in. We got our vegetables going in. [Music] We got to still keep it going. I’mma tell you something about big yellow or old yellow. It holds the steam. It holds the heat, y’all. It’s one of those oldfashioned iron pots. Okay, let’s go in with our uh stock slowly. Go in slowly with it. Okay. So, now we’re going in with chicken broth. I forgot to tell y’all about that. So, we’re going in with a carton of chicken broth. So, we have our stock from our um shell off of our shrimp. So, let’s go in with our chicken broth. Now, we’re going in with a whole container of it. Then, we’re going in with our seasoning and our bay leaves. Okay. Okay, let’s go in. Show them, sister, our seasonings. And that’s all our seasoning together that I mixed up. Okay, then we going in with bay leaves. We’re going to put three bay leaves in. Okay, we’re going to go ahead and get our chicken. Okay, family. Let’s go in with our chicken. Okay, fam. We going to let this cook down. So, we’re going to put our shrimp in in just a little while. And at the end, I do have some okra I was reminded of. So, we’ll put the uh we’ll put the okra in. And you also, if you like tomatoes, you can put you a can of tomatoes in. My husband just reminded me, “Why don’t you put a can of tomatoes in?” So, I might put a can of crushed tomatoes in here. So, let’s get them, y’all. Because I like the because I like the flavor of these crab legs in there. We’re going to go ahead and put these crab legs in. We’re going to let this cook down on low. And at the end, what we’re Oh, I did add y’all. I did add that can of uh tomatoes in here. And so we’re going to let this cook down a bit and then uh we’ll go ahead and add our shrimp and our okra in and then we’ll be ready to have some delicious gumbo. But I just love the flavor of these crab legs in this uh gumbo. Y’all, we got our crab legs in. I like our crab legs to to absorb this delicious uh gravy that’s going to be on um in this pot and it’s going to thicken as it cooks. So, we’re going to let this continue to cook. And the last thing is our shrimp and our okra. Hey family. So, let’s go in with our shrimp now. It smells so good. Okay, family. We’re getting ready to go in with some okra right on top of this. I just don’t want I don’t like my okra to to stay in long. going to like it to cook a little bit because you don’t want it gummy. I mean, u slimy. Slimy. Yeah. I’m sorry. [Music] Okay. This okra, we’re going to let it stay in there for about about five minutes and we’re going to take it out and we’re getting ready to serve off. serve up us some delicious southern style mama and sister Pam style gumbo. Yum yum. It smells so good you all. It smells so good. Thank you, O Yella. Okay, family. Sister pulled out the big bowls. So, we had some big bowls in the garage and so she washed them out and so we’re going to go ahead and have us some gumbo. I have our rice ready and we’re getting ready to serve this gumbo up. So, Boo and myself and sister, we going to sit down and have us a gumbo. Good time. And I’m glad that she I forgot about I had these bowls. I’m glad she found the big bowls because y’all know gumbo can be messy, y’all. We going to enjoy this. Smells so good. Okay, family. Our gumbo is ready and we definitely getting ready to sit down and partake in it. Y’all, it smells absolutely delicious. Uh that um gravy on there is just I need to jar it up and we need to sell it. This is absolutely delicious. So, let’s go ahead and let’s take a bite of this delicious uh southern style gumbo y’all. We are done with it. We are done with this southern style gumbo. And I’mma tell you something. Gumbo is a lot of work, but it is well worth it. It takes time. It takes patience. And the biggest thing about gumbo to me is the root. You have to make sure that that root doesn’t stick or or taste um peanuty because if it smells like that, that mean that it’s it’s stuck. and make sure it don’t have any uh flakes in it because if it have flakes if you have dark flakes in your in your root that mean your root have already start to stick. So we so we did it and so Oh y’all it’s going to be delicious. We got our big bowls. Yes we do. And also look y’all we got and this is so good. This right here is Gold Peaks um uh tea and it’s zero calorie y’all. Zero calories. This a showy bar and Yes. So we going to zero calories. Yes. That’s what we going to have here. And y’all, Boo in the house. Say hey, Boo. Hello, MTS Boo. Oh, he’s so excited cuz I had did gumbo in a while, y’all. So, I didn’t make I didn’t make the tea this time. But it still look good. I’m have to come around. And even and even ain’t nobody. And even better than that, y’all. Better than that, we It’s no pattern. Yes. Yes, it is. So, sister, you want to ask the grace? Yes. Thank you father food in Jesus name. Amen. Thank you God for providing. Thank you God for providing. So we gonna go ahead and partake in this. We got our rice and I’m going to mix my rice up a little bit in here. Y’all I got two utensils a big spoon and also got I got a fork. Just put my gra Oh my rice. Yeah. So let’s go ahead and take a bite. These two right here some gumbo lovers. Mhm. I love it. There you go, y’all. This is delicious. Moo. Yes. I’m not bragging. But it’s good. It’s good. It’s delicious. Yeah. See, it’s good. I just haven’t taste nothing. And a couple of things y’all we added like the okra and the tomato. Mhm. You don’t have to add that but I love myself some okra. My husband say throw some okra over in there. It is delicious. The vegetables. Oh my god. And we got our these are little small crab legs clusters. The little cluster. I’m going to break these open. Get the meat out. And this tea, this is zero calorie tea and it tastes good. Y’all got to try it. It’s not bad at all. Mhm. Here’s Boo over here. He’s enjoying him. All right. Let me see. Can I turn y’all around to B? This is me. That’s why it’s so good. It’s really good. Both say good. See, can I get to the pound back in here for y’all? So, y’all, we going to go ahead cuz I get messy when I’m cracking them little crab legs. I get messy when I’m cracking them. So, y’all, this is good. And we’re going to go ahead and finish it. And like I said, it’s a long process, but it’s good. It’s worth the to get a good gumbo. I made my own seasonings up. So, if you don’t want to go buy the seasoning pack, you can buy You can buy your seasoning packs here, y’all. Mhm. But I made, you know, I just made it up because I had the things that I needed to make it up with. Shrimp is good. Good. It’s delicious. She don’t take those home. So, I got to stop eating to say be good to yourself. And if you be good to yourself, you have no other choice but to be good to others. Take this hand, this shoulder, and pat yourself on the back and know that you are worthy. You are the apple of God’s eye. Every hair on your head has already been numbered. He know who you are, where you been, where you going, and boo, he know exactly how you’re going to get there. Keep your head up, stay positive, stay prayed up, look to the heels, but come in your help because your help come from the Lord who made the heavens and the earth. Y’all, I guess y’all wonder what I was what I’m laughing at. I looked up, boo. I guess he got it confused. He was while we were saying that, he had his head down like he was crazy. So y’all, so we’re gonna enjoy each other’s company. We’re gonna go ahead and I’ll put my recipe down for this gumbo. I’ll put everything that I put in it. So, uh, this video will come out when? Tomorrow. Mhm. So, it’ll come out tomorrow. So, if I don’t get to it, then I get to it. Okay. Okay. So, we going to go ahead and Enjoy. You like that ochre in there, boo? It’s good in there. I love everything. I love everything in there. Everything put in there good. We’ll see. Y’all try this tea, y’all. Here we go. Yes. It’s good. Sugarfree. Zero sugar. It’s delicious. It ain’t like Mama Tisha because she got sugar.